Because I don’t write quite as often as I used to but yet my number of followers apparently continues to grow, I’m going to preface this post by pointing out that in no uncertain terms am I a medical professional, dietitian or specialist. I’m just a tired, cranky Type-1 Diabetic in his 40’s that has managed to live through quite a bit and has tried quite a bit. That being said, the following post is essentially my opinion and what I experienced. It in no way reflects one way or another on folks who may be on a keto diet or planning to try one. Let’s begin…
One of the bigger components of good blood sugar control for someone with type-1 Diabetes is the calculating of one’s carb intake and the proper dosage of insulin to accommodate those carbs. Because not all foods are created equal, the absorption of those carbs can sometimes be tricky, which is why my old pump had an ability to bolus on a delayed timer, for slower delivery in some cases for those foods that digest slower. Something that sadly, my new, fancy pump does not have (although it does other stuff instead, so we’re all good).
One good example of this, is what i consider to be the most versatile and delicious meal in the world, second only to a gourmet cheeseburger… That’s right, I’m talking pizza! Pizza has got to be the nemesis of any insulin-dependent Diabetic. The heavy cheese, grease and processed meats will often mean that if you bolus a dose of insulin at the start of your meal, you’ll likely bottom out as your body will deal with the fat and oils first and only get to the dough later. By then, the insulin has already dropped blood sugar levels to a dangerous point. This is where some delayed bolusing or a lower dose comes in handy.
But if you find yourself hitting that low, you’ll be inclined to treat it with some fast-acting carbs right away. Even though the carbs in your pizza will eventually hit your system, you can’t allow yourself to sit at those dangerously low levels for any period of time. besides the immediate danger, there are health implications associated with frequent lows. I won’t get into those here but this makes pizza one of the most chaotic foods that I eat as it usually leads t a full night of being on the blood sugar roller coaster and going without sleep for most of the night. Not an ideal prospect.
So it would make sense that when it comes other something like pizza, a lower carb or carb-free option would be fantastic. On the flip side, for the same reasons I can’t stand tofu or similar substitutes, I still want my pizza to taste like pizza. this is where the keto diet comes in. For those who may not be in the know and don’t follow “trend” diets, we should start by explaining what a “keto,” or ketogenic diet involves.
Basically, a keto diet is where you try to eat as few carbs as possible and get all your calories from protein and fat instead. That’s why you’ll hear your pompous friend say things like, “I’m keto, I don’t eat that white bread stuff…” We get it, Kyle! You’re trendy. But seriously, the effect usually forces your body to start burning your fat tissues for fuel and energy; a process known as ketosis. This eventually causes some weight loss. This is generally intended as a short-term diet to lose some weight. People who hang on to this trend for longer periods can start to have some issues. For a Type-1 Diabetic, going into ketosis can cause the creation of ketones. Elevated keystones are bad news for Type-1’s. SO one needs to be careful if trying a keto diet.
This brings us to my recent conundrum. I follow a few nutrition and diet pages for multiple reasons and I recently found a post for a carb-free pizza. Are you kidding me? The possibility of having pizza that wouldn’t send my blood sugars into a manic fit for an entire night is like Charlie finding the golden ticket to the chocolate factory. The recipe looked quick and easy and my wife was on board, so I decided to try it. As is my usual routine, I took a screenshot of the recipe and transcribed it into my notes app and while later, so I unfortunately can’t link the recipe or provide credit where credit is due. Perhaps the poster will miraculously see my post and recognize themselves. In any event, here’s the recipe:
Low-Carb Pizza Crust
– 2 cups mozzarella cheese
– 2 cups Parmesan cheese
– 2 eggs
– 2 teaspoons of Italian seasoning.
Mix all that shit together in a bowl then mash it flat onto a baking pan lined with parchment paper. Put on whatever pizza toppings you like. We did cremini mushrooms, bacon bits, pepperoni for me and ham for my wife. Bake in the oven for about 20 to 25 minutes at 350 degrees. The entire pan was only about 20 grams of carbs. usually, one piece of traditional pizza is more than that.
Admittedly, baking Parmesan cheese made the house reek like nobody’s business and I’ll admit that once the pizza cooled, it quickly lost its appeal. While flavourful and satisfied my cheese craving, it may not be something that we would repeat agin. That being said, I didn’t feel full and bloated afterwards like I would with a traditional pizza and my blood sugar levels stayed nice balanced for the night. So, it was a win. My wife, who doesn’t handle cheese very well, didn’t finish all of hers and likely won’t be partaking of the meal, should I attempt it again.
It was a good idea and help with carb and blood sugar control. My suggestions, for anyone attempting to make this, would be to cut the recipe significantly, unless you have a family of four partaking. Keep the portion small and enjoy your couple of pieces while it’s still hot as cooling makes it lose its flavour and honestly, makes it a bit gross. But I think most people can be honest that the soul of the pizza is in the toppings; the dough is just the carrier. So this was a good try. Doesn’t mean I’ll be jumping any deeper in the keto pool though. ☯️
The Blogging Buddhist 